Turkey Roulade (or Pork Roulade)
If you are not in a mood of dancing around the bird in the oven while roasting a whole turkey for an upcoming holiday, you might love this recipe.
Preparing (‘unfolding”) the fillet for the stuffing is the most complicated part in making the turkey roulade. Once you are done with it, everything else is easy.
Because the roulade is cooked in a covered Dutch oven, it stays juicy – the juices don’t disappear, don’t evaporate, as they stay under the lid.
Boneless turkey breast or lean pork (such as pork loin) create a really great roulade – delicious, low in fat and relatively low in calories.
For the stuffing, you can use whatever you like to bite with turkey (or pork). A combination of mushrooms, onions, carrots, and breadcrumbs is my first choice. For piquancy I like to add some olives or capers.
This splendid and delightful turkey or pork roulade will be a real jewel on Thanksgiving or Christmas table.
Make the stuffing (the stuffing can be maid in advance and stored in a refrigerator. Bring it to room temperature before making the roulade):
In a pan, heat 1 tbsp of olive oil. Add the diced onions and cook for 5 minutes.
Add the garlic and cook for 45 seconds.
Add 1 tbsp olive oil, mushrooms; increase the heat and cook for 3 minutes.
Lower the heat to medium, add the carrots, salt, black pepper, half of red pepper flakes and cook for 3 minutes. Stir in the breadcrumbs.
Open the turkey breast like a book or triptych to make one large piece. Flatten the fillet with a pastry rolling pin, a small sauce pan bottom or with hand.
Season the fillet with salt and pepper. Spread the stuffing on top slightly pressing (the stuffing leftovers will be used for the sauce). Tightly roll the turkey starting with the narrow end. Secure the roulade with twines (this can be done a few hours before cooking). Season the roulade outside with salt and black pepper.
Preheat oven to 375 F (190 C).
In a Dutch oven, heat 1 tbsp of olive oil and 1-2 tbsp of butter. Brown the roulade on medium-high heat on all sides.
Add the sliced onions, wine and cook for 1 minute.
Add the stuffing leftovers, spices and herbs, water and bring to a boil.
Tightly close the Dutch oven with a lid and transfer it into oven. Cook for 40 minutes. Check the sauce (you may need to add some more water). Pour the sauce over the roulade and continue cooking (covered) for 10-15 more minutes.
Increase oven temperature to 425 F (220 C). Remove the lid and continue cooking for 10 minutes, pouring the sauce over the roulade.
Remove the pot from oven, close with the lid and let it stay for 15 minutes.
Transfer the roulade onto a cutting board, discard the twines and slice it.
Arrange on a platter and serve with the sauce on a side.
Cook with pleasure and enjoy the world!